Chocolate-Norton Cheesecake Pops

This is a fun way to use some leftover wine (if you ever have any!) and could hardly be easier to make. There's something undeniably irresistible about boozy frozen desserts that make them the ultimate indulgence on a hot summer day. These icy treats magically combine the best of both worlds: the refreshing coolness of frozen treats and the delightful kick of Norton. Cheers to a summer filled with icy, boozy delights!

Recipe by Catherine Neville

  • 1 cup water

  • 1 cup sugar

  • 2 pints blueberries

  • 1 cup Norton (or other dry red wine)

  • ½ cup cream cheese

  • ½ cup heavy cream

  • ½ cup brown sugar

  • ½ cup finely chopped dark chocolate 

| Preparation | Make simple syrup by bringing water and sugar to a simmer over medium heat. Stir until sugar is dissolved and let cool.

Beat cream cheese until light and fluffy, set aside. Puree blueberries, Norton and simple syrup. Beat heavy cream and sugar until soft peaks form and then fold in cream cheese. Take ¼ cup of the cream and brown sugar mixture and combine with the chocolate.

Place mixture into a pastry bag (or a plastic bag with the corner cut off if you don’t have pastry bags). Pour 2 tablespoons of blueberry mixture into each popsicle mold and then top with a bit of the plain cream cheese mixture and then the chocolate cream cheese mixture. Layer until the popsicle molds are full, then cover with foil and insert popsicle stick in the center. Freeze overnight.

Catherine Neville